Singapore, 07-09 JulySingapore
Place: Shatec Institutes ( Map )
The Norwegian Seafood Council (NSC), in partnership with the World Sushi Skills Institute of Japan (WSSI), is proud to present the Global Sushi Challenge 2015, an international competition that seeks to identify talented chefs skilled in the field of Japanese sushi, as well as promote the principles of the hygienic handling of fish and seafood to safeguard its quality of being enjoyed raw.
The inaugural event brings together the best of both worlds: Japan’s tradition of sushi and Norway’s position as the leading producer of quality salmon, which is widely enjoyed as sushi topping around the world recognizing the growing global appetite for Japanese food in general, and sushi in particular.
In seeking out the world’s best sushi chefs, the objective of the Global Sushi Challenge 2015 is to establish a strong network of passionate and dedicated “global sushi chefs”, increase the knowledge of the art of sushi, win more sushi lovers and develop a greater appreciation for this healthy and delicious cuisine worldwide.
- Professional Accreditation Sushi Seminar by WSSI: 7 – 8 July 2015
- Global Sushi Challenge 2015 Singapore Qualifiers: 9 July 2015
- Global Sushi Challenge 2015 International Finals in Tokyo, Japan: 25 November 2015
THE COMPETITION – 9 JULY 2015
- The Singapore Nationals criteria for participation:
- Sushi chefs of non-Japanese nationality
- A minimum 3 years years working experience, will be invited to compete for the honour of representing Singapore at the Global Sushi Challenge 2015 Grand Finals in Tokyo in November 2015.
Competitors will be selected to present their work to a panel of judges, comprising representatives from WSSI and NSC, at the Singapore Nationals of the Global Sushi Challenge 2015. A maximum number of 20 chefs will be selected to take part in the Singapore Nationals, which will be evaluated in two practical rounds. The first would be to demonstrate the knowledge and skill in making Edo Mae Sushi, and the second will be the presentation of their own original sushi plate.
The competition will be judged on a number of different aspects: In addition to taste and overall balance, as well as plating, cutting and placement of seafood, they be evaluated on their practical capabilities in the organization of the preparation and presentation of sushi. This includes personal hygiene, work hygiene and ethic, food wastage and utilization of salmon.
The winner of the Singapore national challenge will get a cash prize of S$1,000.00, a trophy and an all expenses paid three-day trip to Tokyo on 25th of November 2015 to participate in the Global Sushi Challenge Finals, as well as the ultimate experience to pit their skills alongside some of world’s top sushi chefs. The final champion will win an exclusive three-day Sushi Tour in Japan.
SEMINAR – 7-9 JULY 2015
In line with its objectives of improving the international standards of professional sushi skills, The World Sushi Skills Institute/ All Japan Sushi Association will be conducting a Professional Accreditation Sushi Seminar as a prelude to the Global Sushi Challenge 2015 National Competition.
Open to all sushi chefs in Singapore, the two-day course will include theory and practical sessions, and participants will be required to take a test to qualify for the International Sushi Proficiency Certificate, which is the only globally approved professional recognition by the official sushi body in Japan.
Though not compulsory, all selected Global Sushi Championship competitors will have the option of taking part in the course as a sponsored participant, with a waiver of the seminar fee of S$ 340.00.
For application details and more information, contact the Global Sushi Challenge Singapore Secretariat (Dunbar Jones & Associates) at:
Tel: (65) 6356 2830
Tuesday Jul. 07
9.00 am - 5.00 pm
Seminar by WSSI Trainers
Wednesday Jul. 08
9.00 am - 5.00 pm
Workshop & Professional Accreditation Sushi Test by WSSI Trainers
Thursday Jul. 09
8.30 am - 5.00 pm
Global Sushi Challenge 2015 Singapore Qualifiers
With a history of more than twenty five years, the Singapore Chefs Association is the officially government recognised non profit oriented national chefs association representing professional cooks in the local food and beverage industry, With a membership strength of more than 700 individual members and more than 60 corporate members, the SCA umbrella includes two strategic sub alliances, the Singapore Pastry Alliance and Singapore Junior Chefs Club. SCA also represents Singapore as a national member in the World Association of Chefs Socities (WACS), the global world chefs association encompassing more than 90 over member countries.
SHATEC was set up in 1983 by the Singapore Hotel Association to equip Singapore’s hospitality industry with a skilled workforce. Since then, SHATEC has made its mark as a premium hospitality school with many of its 30,000 strong alumni from more than 20 countries helming key positions in the hospitality and tourism industry. For this, SHATEC received the prestigious “Most Outstanding Contribution to Tourism” award from the Singapore Tourism Board in 1992. SHATEC is the first institution to have been inducted into the World Gourmet Summit Hall of Fame in 2009 for winning the Culinary Institution of the Year award for 4 consecutive years (2001 to 2004). In addition to being a school for full-time students, SHATEC has been appointed by the Singapore Workforce Development Agency to be a CET Centre for Tourism and F&B industries.